With regards to the turkey hanger....JMO but I'd rather hang spatchcock just so they cook faster and more even. Sure a whole bird might look better for presentation purposes but a filleted bird should cook better, faster.
If I was doing the Norman Rockwell birds though they would be hung whole...can't wait to see some good hung turkeys! Gobble gobble!
Honestly no difference whether spatchcocked or hung whole other than it cooking a little faster like you said Keith. I've done them either way in the PBC and they came out great.
First turkey ever in the PBC. Compliments of my neighbor which was perfect timing ahead of Tday '13 for me to give it a shot and see how it would come out. Ahh my rookie PBC days with the v1 PBC:heh:
I hung a small brisket with it. :becky:
The skin was awesomely crispy
The simultaneous brisket (extra pron because we love it)
Then came Tday '13 for no other reason other than my love for experimenting I spatchcocked it.
While garnishing it
I took it to a friends house where they had also made an oven roasted turkey and mine DISAPPEARED in 5 mins. I kid you not literally 5 mins. I kept getting praises on how it was the best turkey everyone had.
I don't blame them because the turkey was moist, succulent and smoky. Nice little smoke ring also.
Either way it will be a hit. Go with whichever way you feel confident or comfortable. You'll be surprised.